Super Smoked Sweet and Spicy Chicken Wings

Super Smoked Sweet and Spicy Chicken Wings

Deep smoke flavor. Sticky-sweet glaze. Slow heat that builds. Crispy skin. Fall-off-the-bone tenderness.
These wings deliver maximum flavor with balanced sweetness, bold spice, and perfect smoke infusion.

INGREDIENTS

For the Wings

• 2–3 lbs chicken wings, separated into flats + drums

• 1 tbsp olive oil

Sweet & Spicy Dry Rub

(Built for deep, caramelized flavor and balanced heat)

• 2 tbsp brown sugar

• 1 tbsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp chili powder

• 1 tsp ground mustard

• ½ tsp cayenne (adjust heat)

• ½ tsp chipotle powder (adds smoky heat)

Sweet & Spicy Sticky Glaze

(Makes the wings irresistible — glossy, thick, bold)

• ¼ cup honey

• 2 tbsp brown sugar

• 2 tbsp butter

• 2 tbsp hot sauce (your choice: classic, sweet chili, or habanero)

• 1 tbsp soy sauce

• 1 tbsp apple cider vinegar

• ½ tsp crushed red pepper

• Optional: 1 tsp sriracha for extra heat

Wood for Smoking

• Applewood (best sweetness)

• Cherry (deep color + mild sweetness)

• Hickory (stronger smoke, great for spice-forward wings)

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🔥 INSTRUCTIONS

1. Prep the Wings

1. Pat wings VERY dry — essential for crisping.

2. Lightly coat with olive oil.

3. Mix all dry rub ingredients.

4. Coat wings evenly, pressing rub into the skin.

High-value tip:
Let coated wings sit 30–60 minutes or refrigerate uncovered overnight for deeper flavor + crispier skin.

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2. Preheat Smoker

• Set to 250°F (121°C).

• Add apple or cherry wood for a clean sweet-smoke backbone.

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3. Smoke the Wings

1. Arrange wings on smoker racks in a single layer.

2. Smoke for 1.5–2 hours, until skin begins to tighten and wings reach:

   • 165°F at minimum,

   • Best texture at 175–185°F (wings love higher temp).

High-value technique:
Spritz lightly with apple juice every 45 minutes for shine and color.

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4. Crisp & Caramelize

After smoking, choose one of these finishing methods:

A. Crisp in the smoker

Raise smoker to 350°F
→ cook 15–20 minutes until skin is golden and lightly blistered.

B. Finish on a hot grill

Grill over medium-high heat 2–3 minutes per side for char + snap.

C. Oven finish

Broil on high 3–5 minutes, watching closely.

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5. Make the Sweet & Spicy Glaze

While wings finish:

1. Combine honey, brown sugar, butter, hot sauce, soy sauce, vinegar, red pepper, and optional sriracha.

2. Simmer 3–5 minutes until glossy and slightly thickened.

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6. Glaze the Wings

• Toss the hot wings in the glaze (or brush heavily).

• Return to smoker/grill for 5 minutes to set the glaze.

This creates a sticky, lacquered finish that clings beautifully.

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⭐ SERVING OPTIONS

• Sprinkle with toasted sesame seeds

• Add chopped green onions

• Serve with ranch, blue cheese, or sweet chili dip

• Pair with celery, carrot sticks, or grilled pineapple

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🔥 CHEF’S HIGH-VALUE PRO TIPS

🔥 Dry-brine the wings with salt 2–12 hours for explosive flavor & crispness.
🔥 Use baking powder (½ tsp per lb) in the rub for extra-crispy skin.
🔥 Double-smoke method: smoke 1 hour at 225°F → finish at 300–325°F.
🔥 Add honey ONLY at the end—prevents burning.
🔥 Try a “heat ladder” glaze: honey + hot sauce + sriracha + cayenne for layered spice.
🔥 For ultra-sticky wings: brush glaze twice during final 10 minutes.

OTHER RECIPES

Smoked Chicken Recipe Ingredients:

• 2 1/2 tablespoons ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon seasoned salt
• 5 pounds chicken wings, rinsed and dried
• 1 cup honey
• 1/2 cup hot barbecue sauce (or more to taste; use your favorite and the hottest sauce you can stand)
• 3 tablespoons apple juice

Smoked Chicken Recipe Instruction:

Make a dry rub by sifting the pepper, onion powder, chili powder, garlic powder, and seasoned salt into a bowl to blend.

Place the chicken wings in a large zippered plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).

Prepare coals using 3 pounds of charcoal. Make sure the coals are in a pile to one side of your grill or smoker. 

After the coals have turned white, place 2 cups of soaked and drained apple wood chips on the pile of coals. Set the wings on the grate so they will cook by indirect heat -- in other words, not over the coals -- and smoke for 25 minutes. 

Turn the wings and smoke for another 20 to 25 minutes.

Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through.

Place the wings in a disposable foil pan and pour the warm sauce over the wings. 

Toss to coat evenly. 

Cover and smoke for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it. 

If you're using a grill, you can move the aluminum pan directly over the coals while you're glazing the wings.

VIDEO:

PINE-SMOKED CHICKEN

PINE-SMOKED CHICKEN RECIPE

A beautifully aromatic smoked chicken infused with the clean, resinous fragrance of pine. This method produces a uniquely bright, woodsy flavor with crisp skin and exceptionally juicy meat. High-value technique, bold flavor profile, and expanded professional guidance included.

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⭐ PINE-SMOKED CHICKEN (HIGH VALUE, EXPERT VERSION)

BEFORE YOU BEGIN: IMPORTANT NOTE ABOUT PINE

You can smoke food with proper pine components, but ONLY if:

• You use fully seasoned, very dry, sap-free pine wood, OR

• Dried pine needles / dried pine boughs for aroma only, added at the very end.

Fresh pine sap is unsafe—it creates bitter, sooty smoke.
This recipe uses sap-free, fully cured pine wood or dried pine needles for aromatics.

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⭐ INGREDIENTS

For the Chicken

• 1 whole chicken (3½–5 lbs)

• 2 tbsp olive oil or melted butter

• 1 lemon, halved

• ½ onion (optional for cavity)

• 3 garlic cloves, smashed

Dry Rub (Pine-Compatible Flavor Profile)

This blend complements pine’s aromatic, forest-like profile:

• 1 tbsp kosher salt

• 1 tbsp smoked paprika

• 2 tsp black pepper

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp brown sugar (balances pine’s sharp aroma)

• ½ tsp white pepper

• Optional: ¼ tsp allspice (adds woodland warmth)

Pine Smoking Material

Choose ONE of these:

• 2–3 small chunks of fully seasoned pine wood (dry, sap-free)

• OR a handful of dried pine needles, added ONLY in last 20–30 minutes for fragrance

• OR a mix of neutral hardwood (oak/apple) + a small amount of dried pine

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🔥 INSTRUCTIONS

1. Prep the Chicken

1. Pat chicken very dry—this helps skin crisp beautifully.

2. Rub with olive oil or butter.

3. Coat generously with the dry rub, including under the wings and inside the cavity.

4. Stuff cavity with lemon, garlic, and optional onion.

High-value tip:
Loosen the breast skin and apply a thin layer of rub mixed with butter underneath for richer flavor and moisture.

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2. Preheat Smoker

• Set smoker to 250°F (121°C).

• Start with oak/apple wood for stable heat.

• Add only a small amount of pine wood at the beginning.

Why:
Pine burns fast and can get harsh if overused—pairing it with clean-burning hardwood gives a refined smoke profile.

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3. Smoke the Chicken

1. Place chicken breast-side up on smoker grate.

2. Smoke for 3–4½ hours depending on size.

3. Do NOT open the smoker for the first 60–90 minutes—this lets the spice and smoke set.

🔷 Add Pine Aroma at the Perfect Time

• In the last 30 minutes, add a handful of dried pine needles or 1–2 small chips of seasoned pine.

• This produces a clean, herbal, forest-like aroma without bitterness.

Target Internal Temperature:

• Breast: 165°F (74°C)

• Thighs: 175–180°F (79–82°C)

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4. Crisp the Skin (Highly Recommended)

If you want a polished finish:

• Increase smoker or oven to 375°F (190°C)

• Cook 8–12 minutes until skin is golden, taut, and glossy.

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5. Rest & Serve

• Rest chicken 10–15 minutes.

• Squeeze a bit of lemon over the carved meat to brighten the pine smoke.

• Serve whole or sliced.

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🍋 OPTIONAL FOREST HONEY GLAZE (Brush on last 10 minutes)

• 1 tbsp honey

• 1 tbsp melted butter

• ½ tsp lemon juice

• Pinch of thyme

This adds shine and balances herbal smoke with a gentle sweetness.

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⭐ CHEF’S HIGH-VALUE PRO TIPS FOR PINE SMOKING

🔥 Use pine sparingly — it’s potent; too much can overpower the chicken.
🔥 Never burn green or sappy pine — causes bitterness & heavy soot.
🔥 Blend woods — oak + a whisper of pine = clean, controlled pine aroma.
🔥 Add pine at the end — this preserves aromatics and avoids harshness.
🔥 Dry-brine the chicken overnight with 1 tbsp salt → dramatically improves juiciness.
🔥 Tuck wings behind the back to prevent over-darkening.
🔥 Let the chicken sit uncovered in the fridge for 8–12 hours for crispier skin and deeper seasoning.

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🍽️ SERVING SUGGESTIONS

• Wild rice with herbs

• Roasted vegetables (carrots, potatoes, fennel)

• Grilled asparagus with lemon

• Creamy slaw

• Herb-butter cornbread

• Mushroom gravy (pairs beautifully with the pine aroma)

OTHER RECIPES

Smoked Chicken Recipe Ingredients:

• 1 c. dry white wine
• 1/4 c. sherry wine vinegar
• 5 lg. garlic cloves, coarsely chopped
• 1 med. onion, coarsely chopped
• 1 tbsp. brown sugar
• Salt & freshly ground pepper
• 1 (3 1/2 lb.) chicken, cut into 8 pieces
• 4-5 fresh pine boughs

Smoked Chicken Recipe Instructions:

Puree first 5 ingredients with salt and pepper in processor or blender. Arrange chicken in shallow dish and pour puree over. Cover and refrigerate for 4 to 6 hours, turning several times.

Preheat oven to 350 degrees. Drain marinate into small bowl. Pat chicken dry with paper towel and arrange in single layer in shallow roasting pan. Roast 45 minutes basting often with marinade.

Heat coals until gray ash forms. Spread around perimeter of barbecue, leaving center with well spaced single layer of coals. Set grill 4" above coals, let coals burn about 20 minutes.

Arrange chicken pieces without touching over center of grill. Cook 15 minutes, turning and basting frequently until chicken is crisp and browned, adding remaining pine boughs to fire when smoke dies down.
Smoked chicken recipes: hermans-smoked-chicken.

HERMAN'S SMOKED CHICKEN

HERMAN'S SMOKED CHICKEN

A rich, deep-flavored smoked chicken inspired by classic backyard BBQ—bold seasoning, juicy meat, beautiful mahogany skin, and that unmistakable slow-smoked aroma. This recipe is built to feel like a legendary “Herman-style” pit chicken: simple ingredients, BIG flavor.

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INGREDIENTS

For the Chicken

• 1 whole chicken (3½–5 lbs), patted very dry

• 2 tbsp olive oil or melted butter

• 1 lemon, quartered

• 1 onion chunk (optional for inside cavity)

Herman-Style Dry Rub (Signature Flavor)

A bold, slightly sweet, smoky, herb-backed blend:

• 1 tbsp smoked paprika

• 1 tbsp brown sugar

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp chili powder

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp cayenne (optional heat)

• ½ tsp mustard powder

• ½ tsp cumin (adds a warm, earthy backbone)

Wood Options

• Hickory: Strong, classic “Herman pit” flavor

• Applewood: Milder, sweeter smoke

• Pecan: Nutty, rich, great color

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🔥 INSTRUCTIONS

1. Prep the Chicken

1. Remove giblets and pat the bird extremely dry (crisps the skin).

2. Rub outside with olive oil or butter.

3. Coat the entire chicken with the Herman dry rub—inside cavity, under wings, under thighs.

4. Stuff cavity with a few lemon wedges + onion chunk for aroma.

5. Let rest 20–30 minutes, or refrigerate overnight for deeper seasoning.

High-value tip:
Loosen the breast skin and massage a little rub + butter underneath for juicier white meat.

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2. Preheat the Smoker

• Set smoker to 250°F (121°C).

• Add chosen wood.

Pro-tip:
Use a water pan for even heat and gentle humidity, preventing dry meat.

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3. Smoke “Herman Style”

1. Place chicken breast-side up on smoker grate.

2. Smoke for 3–4½ hours, depending on bird size.

3. Do NOT open the smoker for the first 90 minutes—locks in smoke.

4. Optionally spritz with apple juice or cider vinegar every hour after the first 90 minutes for beautiful color.

Target temps:

• Breast: 165°F (74°C)

• Thighs: 175–180°F (80–82°C)

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4. Optional Finish for Crisp Skin

If skin needs tightening:

• Raise smoker or oven to 375°F (190°C)

• Cook 8–12 minutes until golden and crisp.

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5. Rest & Serve

• Rest chicken 10–15 minutes before carving.

• Squeeze a touch of lemon over the meat to brighten the smoky richness.

• Slice, shred, or serve whole.

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🍗 HERMAN’S SIGNATURE GLAZE OPTION

(Brush on during final 20 minutes)

• 2 tbsp melted butter

• 1 tbsp honey

• 1 tsp apple cider vinegar

• ½ tsp smoked paprika

• Pinch of cayenne

Creates a glossy finish with sweet heat—classic BBQ pit vibe.

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⭐ CHEF’S HIGH-VALUE PRO TIPS

🔥 Dry-brine with salt overnight for top-tier juiciness.
🔥 Use pecan + hickory blend for that deep brown “Herman color.”
🔥 Tuck the wing tips behind the breasts to prevent burning.
🔥 Let the rub sit on the bird at least 2 hours for best penetration.
🔥 Rotate the chicken halfway if your smoker has hot spots.
🔥 Save drippings for gravy, rice, beans, or sauces—liquid gold.

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🍽️ PERFECT SIDES FOR HERMAN’S SMOKED CHICKEN

• Collard greens or sautéed mustard greens

• Classic potato salad

• Smoked mac and cheese

• Sweet BBQ baked beans

• Cornbread with honey butter

• Grilled corn or asparagus

OTHER RECIPES

Smoked Chicken Recipe Ingredients

• 1 (4 to 5 lb.) young fryer chicken
• Water to cover
• 1 c. brown sugar
• 2 tbsp. tea leaves
• 2 tsp. salt
• 1 c. vegetable oil

Smoked Chicken Recipe Instructions:

Place chicken in a pot with enough water to cover. 

Bring to a boil, simmer for 30 minutes, then drain. 

Line bottom of a wok with heavy foil, put in brown sugar and tea leaves, then put the drained chicken on a rack in the wok. 

Cover tightly. 

On very high heat, burn the sugar and tea leaves and smoke the chicken 10 minutes or so, depending upon color desired. 

Remove chicken, salt it, then place in a plastic bag with the vegetable oil. 

Seal tightly. 

Place chicken in the refrigerator for 3 days, turning the bag, several times a day so that the oil coats the chicken well. 

Chop into bite size pieces. Serve cold.

VIDEO:

My Beer Can Smoked Chickens

My Beer Can Smoked Chickens

A juicy, smoky, incredibly tender whole chicken perched on a beer can for maximum moisture and flavor. This is backyard BBQ at its absolute best—crisp skin, bold aroma, and unbelievably succulent meat.

INGREDIENTS (for 1–2 chickens)

For the Chicken

• 1–2 whole chickens (3½–5 lbs each)

• 2 tbsp olive oil

• 1 can of beer per chicken (½ full—drink or pour out the top half)

• 2–3 garlic cloves (optional, dropped into the beer can)

• Optional aromatics for inside the cavity:

  • Lemon wedge

  • Rosemary sprig

  • Onion chunk

Dry Rub (Bold BBQ-Style)

• 1 tbsp smoked paprika

• 1 tbsp brown sugar

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp chili powder

• 1 tsp dried oregano

• Optional heat: ½ tsp cayenne or chipotle powder

Wood Chips

• Hickory (strong & smoky)

• Applewood (sweet & mild)

• Cherry (beautiful color + mild sweetness)

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🔥 INSTRUCTIONS

1. Prep the Chickens

1. Pat chickens very dry—this ensures crisp skin.

2. Rub outside with olive oil.

3. Coat generously with dry rub on all sides, including under wings and inside cavity.

4. Let rest 20–30 minutes while preparing smoker.

   • High-value tip: Let them rest in the fridge overnight for deeper flavor and drier skin.

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2. Prep the Beer Cans

• Open each beer and pour out (or drink!) about half.

• Poke one or two extra holes in the top for more steam flow.

• Drop in 1–2 garlic cloves or a lemon slice for added aromatics.

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3. Position the Chickens

1. Place chicken cavity over the beer can so it stands upright.

2. Use the legs as a “tripod” if needed.

3. Stabilize carefully—once upright, they’ll stay steady in the smoker.

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4. Smoke the Chickens

1. Preheat smoker to 250°F (121°C).

2. Add wood of choice.

3. Place upright chickens in smoker, uncovered.

4. Smoke 3–4½ hours, depending on size:

   • Target internal temps:

     • 165°F (74°C) in breast

     • 175–180°F (80–82°C) in thigh

5. Do not baste—letting the skin dry helps crisping.

High-value tip:
Spritz lightly with apple juice or cider vinegar AFTER the first 90 minutes for extra shine and color (optional).

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5. Crisp the Skin (Optional but Amazing)

If skin needs extra crisping:

• Raise smoker or oven to 375°F (190°C)

• Cook 10–12 minutes until skin is golden and tight.

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6. Rest & Serve

• Carefully remove chicken from the beer can (use tongs + towel—VERY hot!).

• Rest 10–15 minutes before slicing.

• Carve and enjoy juicy, smoky, flavor-packed meat.

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🍺 FLAVOR VARIATIONS

1. Lemon-Herb Beer Can Chicken

Add lemon zest + thyme + rosemary to your rub.
Use a light lager or citrus beer.

2. Spicy Cajun Beer Can Chicken

Use Cajun seasoning + cayenne.
Pair with hickory smoke.

3. Honey Mustard Beer Can Chicken

Glaze during last 20 minutes with:

• 2 tbsp honey

• 1 tbsp Dijon

• Pinch smoked paprika

4. Garlic Butter Beer Can Chicken

Brush chickens with melted garlic butter at the very end.

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⭐ CHEF’S HIGH-VALUE TIPS

🔥 Loosen the skin gently over the breast and add a thin layer of seasoning underneath for insane flavor.
🔥 Use a water pan in the smoker for steady temperature & moisture.
🔥 Rotate chickens halfway if your smoker has hot spots.
🔥 Double-smoke technique: smoke 2 hours at 225°F, then finish at 300°F for crisp skin + smoky depth.
🔥 Add aromatics to the beer: garlic, herbs, lemon, even a splash of cider.

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📌 PERFECT SIDES

• Smoked mac & cheese

• Grilled corn with lime butter

• Creamy coleslaw

• Roasted potatoes

• BBQ baked beans

OTHER RECIPES

Smoked Chicken Recipe Ingredients

• 2 whole chickens
• 3-4 cloves garlic
• A few cans of beer( 2 for the chickens, rest for you!)
• A good chicken rub (I use Emerald's chicken Rub, Stubbs BBQ rub is also great)
• paprika
• lemon pepper seasoning

Smoked Chicken Recipe Instructions

Wash and pat dry the Chickens

Rub chickens generously inside and out with the rub, gently separate the skin and get rub in there as well and sprinkle with Lemon pepper and alittle paprika

Drink 1/2 of each beer, you only want the beers 1/2 full (and I cut open the top alittle with some pliers) smash a couple of cloves of Garlic and drop into beer cans

Place Chickens onto beer cans

Put on Smoker and cook at approx. 225-250 degrees for about 3 hours

In the water pan I put water, alittle soy sauce, a touch af balsamic Vinegar and alittle liquid Smoke....

VIDEO:

Bobby Flays 16 Spice Smoked Chicken

Bobby Flays 16 Spice Smoked Chicken

A powerhouse, competition-style smoked chicken inspired by the bold, complex flavors made famous by Bobby Flay.
This version delivers deep spice, balanced heat, layered aromatics, and perfect smoke—an absolute showstopper for BBQ lovers.

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HIGH-VALUE, EXPANDED RECIPE

⭐ INGREDIENTS

For the 16-Spice Rub

(This is Bobby Flay’s signature-style spice blend—intense, earthy, smoky, slightly sweet, slightly hot.)

• 1 tbsp paprika

• 1 tbsp smoked paprika

• 1 tbsp ancho chile powder

• 1 tbsp cumin

• 1 tbsp coriander

• 1 tbsp dried oregano

• 1 tbsp kosher salt

• 2 tsp black pepper

• 2 tsp white pepper

• 2 tsp chili powder

• 1 tsp ground cinnamon

• 1 tsp allspice

• 1 tsp ground ginger

• 1 tsp cayenne (adjust to heat level)

• 1 tsp mustard powder

• 1 tsp brown sugar (optional but enhances caramelization)

For the Chicken

• 1 whole chicken (3½–4 lbs) or 6–8 bone-in chicken thighs

• 2–3 tbsp olive oil

• 1 lemon, halved (optional for cavity or spritzing)

• Wood chips: hickory, oak, or cherry

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🔥 INSTRUCTIONS

1. Prep the Chicken

1. Pat chicken very dry.

2. Brush lightly with olive oil.

3. Coat generously with ALL the 16-spice blend—this is a full-coverage rub.

4. For whole chicken:

   • Optionally squeeze lemon inside cavity for aromatic lift.

High-value tip:
Let chicken rest 30 minutes (or refrigerate overnight) with rub applied for maximum flavor penetration.

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2. Preheat Smoker

• Set smoker to 225°F (107°C).

• Use hickory or oak for bold smoke; cherry for sweeter aroma & color.

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3. Smoke the Chicken

1. Place chicken on smoker grates, breast-side up.

2. Smoke for:

   • Whole chicken: 3–4 hours

   • Thighs: 1½–2½ hours

3. Spritz lightly with lemon water or apple juice every 45–60 minutes to keep the rub moist and aromatic.

4. Cook to internal temp 165°F (74°C) in thickest part of breast or thigh.

For crispier skin:
Increase smoker or oven to 375°F for final 10–12 minutes.

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4. Rest & Carve

• Let chicken rest 10–15 minutes.

• Slice or pull depending on serving preference.

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⭐ SERVING IDEAS

• Serve with grilled corn, vinegar slaw, or spiced potato wedges.

• Drizzle with a lemon-honey glaze for sweet heat contrast.

• Pairs beautifully with cornbread, chimichurri, or roasted vegetables.

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🍋 OPTIONAL LEMON-GARLIC FINISH

(Compliments the spice blend without overpowering it.)

• 1 tbsp melted butter

• 1 tsp lemon juice

• 1 grated garlic clove

• Brush on chicken right before serving.

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🔥 CHEF’S HIGH-VALUE NOTES

• Toast the spices (lightly in a dry pan) to intensify aroma before mixing.

• Dry-brine with salt 12 hours ahead for extra juicy chicken.

• For deeper smoke: add a water pan + rotate the chicken halfway.

• Great leftovers for: tacos, sandwiches, grain bowls, pasta, or salads.

OTHER RECIPES

Smoked Chicken REcipe Ingredients

• 1 T. ground cinnamon
• 1 T. ancho chili powder
• 1 T. pasilla chili powder
• 1 T. ground cumin
• 1 T. ground coriander
• 1 t. garlic powder
• 1 t. onion powder
• 1 t. ground ginger
• 1 t. ground cloves
• 1 t. ground fennel seed
• 1 t. ground allspice
• 1 t. chili de arbol powder
• 2 T. brown sugar
• 1 T. kosher salt
• 1 T. coarsely ground black pepper
• 1/2 t. cayenne pepper
• 1 (3-4 lb.) chicken
• 1 c. applewood or hickory wood chips, soaked in water for 10 minutes

Smoked Chicken Recipe Instructions

Combine all spices in a bowl. 

Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. (I used a smoker. 

If you are using a smoker, do it as you normally would.)

Set up a charcoal grill for indirect grilling. 

Throw the soaked wood chips on the hot coals. (I used a smoker box.) 

Place the cover on the grill and adjust the vent holes on the top and bottom to obtain the desired temperature of about 350 degrees. (Again, if you use a smoker, just do it as you would normally.)

Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees, using an instant-read thermomenter, about 2-2 1/2 hours. (Again....you know the drill by this time...if you use a smoker, just do it as you would normally.) 

Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.

NOTE: 

I like to use the "beer can" technique on this instead of the Bobby Flay directions. 

I use one of those stands that holds the can inside of it and the chicken fits over top - the device just makes the chicken more stable on the smoker or grill. 

Anyway, I empty out half of a regular, full-sugar Coke and add a couple of tablespoons of the spice mixture into the can. I also rub some of the spice mixture BETWEEN the skin and the breast of the chicken as well as all over the outside of the skin on all surfaces of the chicken. 

This technique makes the chicken even juicier and spicier and delicious-ier(?)!

VIDEO: